Here's two pictures of my first tray after the pan seasoning process, which went well, and the pan is starting to turn more black after being used. I didn't follow the recipe to the tee as I was just interested in testing out the pan, but what I ended up with smelled & tasted very similiar to the real thing! I can't wait to use s_b's recipe! I'm excited!!

I have started to experiment with the crust and I now prefer to use 10-12g of molasses instead of sugar when making the dough and it really makes a difference flavor & browning. I won't do it any other way now. Because I usually weigh everything right into the mixer bowl, I goofed on my second dough ball yesterday and ended up with 17 grams of molasses in it instead of 10-12g.

s_b

Yes, I prefer your dough recipe with 18 grams of Cane Sugar, or whatever type of sugar you like. Seems to taste and brown better...and to me, the bottom is more crispy.

That's outstanding Chet. That loaf looks wonderful. I've often thought of putting together a batch of dough just for loaves or breadsticks. That loaf looks so good I'll probably try it sooner rather than later.

I forgot to ask you if the salt that is used in the dough is Kosher salt (since that is what you put on the dough when in the pan) and, if so, what brand?

Also, have you ever practiced your recipe using a round pan, like a deep-dish pan?

Peter

Sorry but round pizzas are a no-no in NEPA! Rectangular is the standard and the "trays" (not pies!) of about 12-14 "cuts" (not slices!) usually come in half of a shirt box covered in a very thin flat brown paper bag if pickup/to-go.

Do you have any suggestions for me if I make another attempt at your clone Victory Pig pizza? I donít know if you might have seen something I did wrong in the pictures I posted. My bottom crust wasnít really crunchy. Do you have any suggestions how to get my bottom crust crunchy?

No matter what I try my dough ends up soaking up all of the peanut oil in the pan and the dough is perfect around the edges, but moist and sticky in the middle of the pan with no browning or crispiness.

From what I've read, I should have a third of the oil remaining in the pan...not for me. I put the oil in the pan, let the dough rise in the pan twice and when the pizza is cooked the oil is gone. The dough sucks it all up.

I baked at 475 degrees and put the blue steel pan right on top of a line of fire bricks that I use in the bottom rack of my oven for baking sourdough bread and Neopolitan pizzas.

I grew up in NE PA and love Victory Pig style pizza. When my mom died we ordered over 100 cuts from Ceccoli's (same family, same recipe, as VP, but made in the Parsons section of WB) for the wake. My family obsesses over pizza at family reunions, and I would love to be able to duplicate this recipe at gome.

I also live in Vietnam right now, so can't just drive to WB or Victory Pig to pick up 60 cuts for a party, so any suggestions you can give me are greatly appreciated.

Have never had that issue before. Don't what the issue might be. It's a fairly high hydration dough at 67%. I haven't had any problems with a soggy center or all of the oil being soaked up by the dough. I made it this past friday and the dough sat in the pan for 6 hrs before I knocked it down the first time. Still, that tray came out of the oven beautifully. Crisp & brown on the bottom with plenty of oil left in the pan. I measure 1.5oz into the pan before putting the dough in and that's the only oil I use.

The only thing that may be happening (that I can think of) is that perhaps your firebricks on the bottom don't have an even temp distribution for some reason. Some spots are cooler or hotter than others. If you had a laser thermometer you could measure that and see if there were any differences. That may not be a problem with items that are baked directly on the bricks but maybe for some reason, baking on them in a pan is different.

I am not sure about the protein content, but the flour I use here is labeled "bread flour." not many flour choices here - bread flour, all purpose and self rising. I have used it for sour dough bread, baguettes and other breads with no problem. I have access to King Arthur flour online that I can order. Would the protein content make a difference?

Steel_Baker, I can't thank you enough for all the time and effort you put into reproducing this pizza.

I live in Philadelphia and grew-up on Pizza Loven pizza, one of the knock offs . I cannot wait to make some pizza once I get my pans.

I do have one question after reviewing the video and all the previous posts.

After forming the dough ball, do you have to let it rest overnight in the refrigerator? In the video, you put it right to work, which seems way easier to me? Also, does either of the two options change the dough/pizza?

Steel_Baker, I can't thank you enough for all the time and effort you put into reproducing this pizza.

I live in Philadelphia and grew-up on Pizza Loven pizza, one of the knock offs . I cannot wait to make some pizza once I get my pans.

I do have one question after reviewing the video and all the previous posts.

After forming the dough ball, do you have to let it rest overnight in the refrigerator? In the video, you put it right to work, which seems way easier to me? Also, does either of the two options change the dough/pizza?

You're welcome.....

I like to make my dough in the morning and put it right into the pans. I cover them (I had lids for the 12x17 BS pans) and let them sit all day. Then I knock them down with my fingertips, top them, and bake them. You can make the dough ahead of time and put it in the fridge overnight. I've done that before but have found that it's just easier to put it into the pans, cover, & let them sit. You could always put the dough ball into the pan, cover it, & refrigerate overnight.

Either way is fine though and you should have no issues whichever way you choose.

Thanks Blue-Steel, I have ordered some of the smaller Paderno BS pans. From what I read, I will just reduce the amount of peanut oil a bit.

When using the smaller Paderno 15.75 X 11.825 Inch Blue Steel Baking Sheet, do I have to reduce the amount of dough I use?

Also, you said that you like to make the dough in the morning, cover it and let itsit it all day. Do you let it sit at room temp? Do you give them the first stretching before letting them sit all day? Am I completely over thinking this whole thing? I have never made dough before, so thank you for bearing with me during all my newbie questions!

I will be using a kitchenaid mix with a dough attachment. I hope that works as well as your awesome mixer from the video! No pulse function, I figure I'll just keep flipping the swith back and forth!

Having lived in Wyoming Valley for my entire youth, I attempted the impossible tonight: victory pig syle pizza at home. AND, IT WAS AMAZING! Thank you blue steel. All your years of effort are making me a party favorite even though I did little to deserve it. However, I am not going to give you credit to my fans. SORRY, but I am selfish like that.

You rock blue steel. Please invite me to one of your foodie parties because I am so jealous that you awesome friends/neighbors like that. I'll bring the beer, you bring the bread. Also, if you do invite me, make sure that I do not steal your mixer.

I like to make my dough in the morning and put it right into the pans. I cover them (I had lids for the 12x17 BS pans) and let them sit all day. Then I knock them down with my fingertips, top them, and bake them. You can make the dough ahead of time and put it in the fridge overnight. I've done that before but have found that it's just easier to put it into the pans, cover, & let them sit. You could always put the dough ball into the pan, cover it, & refrigerate overnight.

Either way is fine though and you should have no issues whichever way you choose.

s_b

s_b,

I have successfully used your recipe; continued thanks. But, in my quest for learning (sometimes with my own experimentation, sometimes with others'), I was wondering what differences you encountered with the finished product between when you use to refrigerate your dough overnight, and now, just letting it sit several hours? Any change in the crumb?

BTW, for those interested, I did order a single 12x17 blue steel pan from Red Hill General Store http://www.redhillgeneralstore.com/housewares/kitchen/kitacc/Blue-Steel-Utility-Dripping-Pans.htmIt is advertised as a utility / dripping pan, which is why I ordered only one. When it arrived it had a thin film of oil on it that smelled more like something from a garage than a kitchen. After washing it once it seemed good to go, but I washed a second time for peace of mind. After removing the thin film of oil this pan appears to be just like my kitchen specific blue steel pan, only the correct size. Its in the oven right now getting its 3rd seasoning, and it's looking really good!